Sibling synergy mixed with secret recipes: The heart of Café Basil

Café Basil in Caranzalem has become a popular spot for college students and young professionals looking for a relaxed space to unwind or grab a quick meal since 2013. Known for its inviting atmosphere and a collection of books available for customers, the café offers a mix of comfort and convenience.

Its burgers, known for their juicy and flavourful preparation, have gained a strong following, attracting diners from across the state. The menu also features sandwiches, steaks, Pizzas an array of shakes and juices with vegetarian options as well, catering to both indulgent and health-conscious preferences.

Established by brothers Saahil, Nikhil, and Harsh Zaveri, Café Basil has built a reputation for its quality offerings and welcoming ambiance.

The brothers always had a passion for cooking. Their decision to start a café stemmed from a shared love for food and a desire for independence.

“What inspired us was that all three of us are good cooks and this is something we always wanted to do,” says Saahil.

Having previously been part of a family business in the food industry, they found that working within a joint family came with limitations. “You don’t have much freedom, right? This gave us that freedom to follow our dreams,” Saahil says.

When it came to naming the café, Sahil, Nikhil, and Harsh sat together for a brainstorming session, throwing out different ideas. In fact, it was Harsh who eventually came up with Café Basil. “It seemed marketable, you know? Short and sweet,” adds Saahil.

While similar cafés existed, they noticed a gap when it came to freshness and quality. “We’ve always made and kept items in the counters, but it was a bit of a gamble whether they would still be fresh later. So, we wanted to change that,” he explains.

Freshness is another key factor. Every dish is made to order, with no shortcuts. “If your food is ready in less than 10–15 minutes, it’s probably frozen. We don’t prep food to last for weeks. Everything is made fresh,” he says.

Over the years, Café Basil has evolved in ways its founders never anticipated. “When we started, we weren’t really sure what exactly we wanted to do, we just knew we wanted to start something,” Saahil says.

An unexpected turning point came from a newspaper interview in their early days. “I have to thank a journalist for making us realise what the market was like,” he recalls. The article got several details wrong including his name. At the time, the café only sold chicken and vegetarian dishes, but the article mistakenly claimed they were best known for their beef and pork burgers.

“The next day, so many people came in just for the beef and pork burgers,” Saahil says. “It made us think maybe there’s something to this.” That moment sparked their R&D process, leading them to expand the menu. “We decided not to discriminate between meats,” he adds. “Now, we serve everything we can.”

What makes Café Basil stand out is its focus on freshness, taste, and quality. But beyond the food, the space itself reflects the personality of its founders. The cafe features a library, musical instruments all meant to create a welcoming atmosphere.

“We knew that once we opened a restaurant, we’d be spending 12 to 13 hours a day here,” Saahil says. “So, we wanted to make it a place that felt comfortable.”

Café Basil is also filled with artwork, with the main attraction being the Starry Night painting on the glass window. Many of these artistic touches come from both the owners and their customers.

“A lot of it was made by customers,” says Saahil. “We painted parts of the place ourselves. The starry Night that was me, we’re all artists here. Our mom is one of the best artists I know, into fine arts and everything, so I guess that’s passed on to us.”

Over the years, customers have contributed numerous pieces, some of which are still waiting to be framed. “We’re planning some renovations and a new paint job. That’s when we’ll put those pictures up.”

Customer feedback plays a big role in shaping their menu. “Friends and customers tell us what they like, what’s popular,” he adds. “If something doesn’t sell well for a while, we replace it with something else that we think will work better.”

While Café Basil is well known for its burgers and sandwiches, there’s more to explore on the menu. The steaks, in particular, have been carefully developed through extensive R&D, yet many customers aren’t aware of them.

“I don’t want to point out just one thing. We do everything with love. So, I would say try everything. We don’t show partiality toward any dish. Everything is equal for us,” he says.

At Café Basil, experimentation plays a big role in shaping the menu. The team constantly tests new ideas, refining dishes through trial and error. This approach naturally became part of their process. They also focus on keeping their food reasonably priced while ensuring generous portions.

While tourists occasionally find their way to the café, the focus has always been on serving the locals.

"Google helps us reach a mix of customers, including tourists who find us through ratings and reviews. But our primary focus has always been the locals, they’re our community, and we live among them. That’s why our prices are extremely reasonable. We’ve had some losses on certain things, but we’ve always prioritised drawing in the locals. Their feedback matters because they’re honest about what works and what doesn’t," states Saahil

One of the reasons people keep coming back to Café Basil is the hands-on approach of its founders.

“No one takes care of a business like the owners do,” Saahil says. “If you leave it to the staff, most of them are just here for the money. But we care about what we serve.”

At Café Basil, the three brothers divide responsibilities to keep things running smoothly. While one primarily handles the kitchen, another focuses on marketing, and the third manages accounts and finances. “We all can cook, but we split the workload to balance things out,” he adds.

Running Café Basil comes with its own perks, but for the owners, the best part is doing what they love.

“Very few people are fortunate enough to earn a living doing what they love. If you want to prosper, you need to make your money work for you rather than just working for money,” says Saahil

Despite not having formal culinary training, the brothers learned through trial and error. “None of us went to any culinary school. We just figured it out on our own,” he says.